Recently, the Ritz-Carlton Café hosted a special culinary event, bringing together two renowned chefs for a night of innovative French fine dining. The dinner featured a four-hand collaboration between Jesse Zhao, Chef de Cuisine at The Ritz-Carlton Café, and guest chef Yao Chiang of L’Atelier par Yao in Taichung City, Taiwan. Having worked in Michelin-starred restaurants including Restaurant Frenchie in Paris, The Clove Club in London and Gastrologik in Sweden, Chef Yao, a Taiwan native, is known for his unique sensibility that seamlessly combines classic French techniques with Eastern influences, incorporating a Zen-like simplicity in the flavor and presentation of each refined plate. His namesake restaurant, L’Atelier par Yao, brings contemporary French cuisine infused with Asian elements, and made its debut in Michelin Guide Taiwan last year as a Michelin Selected Restaurant.
Chef Yao brought his signature fusion flair to The Ritz-Carlton, Macau — a Michelin Selected Restaurant since 2017 — with help from The Ritz-Carlton Café’s acclaimed helmer Chef Zhao, together creating an unforgettable culinary adventure that began at The Ritz-Carlton Bar & Lounge. There, guests were treated with Maison Mumm RSRV 4.5 Champagne and delectable canapés such as Dashi Meringue, Foie Gras, Granny Smith Apple by Chef Zhao, and Bacalhau with Lanyu Dried Taiwanese Flying Fish, Makaoy Pepper by Chef Yao.
The main event, taking place at The Ritz-Carlton, Cafe, was a delectable six-course meal with expertly curated wine pairings from Aaron Liew, sommelier at L’Atelier par Yao. Boasting a blend of quintessential French flavors, premium ingredients and creative finesse, it highlighted Taiwanese culinary heritage while paying homage to European traditions. The Yilan Sanxing Scallion Pancake and Taichung Night Market Corn Soup were nods to Taiwan’s vibrant street food culture, the Chilled Maine Lobster and Keelung Chikura brought luxury seafood to the fore, while the Beef Bourguignon reimagined this decadent French staple with an unexpected twist. Finally, the Caramelized Pear served as a sweet coda to the evening. Putting a Taiwanese spin on French haute cuisine, the menu — first-of-its-kind at The Ritz-Carlton, Macau — provided a unique fusion experience to the guests and shined a light on the extraordinary skill and creativity of the new generation of culinary talent in Asia.
